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Tuesday, November 25, 2014

Apple Crumble

Hello everyone!

 Today's recipe is super easy. It's perfect for whenever you feel like having a homemade treat but not doing all what it implies -I'm talking about all the preparation, waiting and cleaning that entail baking something.


It's a super easy apple crumble. You probably have all the ingredients at home already. And I put the individual measures, so you don't need to divide anything (if it's just for you) but you can easily multiply the measurements if the dessert needs to be done for more than one. 

Probably you'll have to end up doing it more than once. The delicious smell of apples and cinnamon will fill your home and will give everyone a craving for it.

It's done in 30 minutes, you can pop it in the oven before having lunch or dinner and it will be done by the time you finish- so you can eat it warm!
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Tuesday, November 18, 2014

Caramelized Apple Tartlets

Hello everyone!

 One of my favorite things about Autumn is apples. There is a big apple tree in my parents orchard and it has my favorite apples in the world. They are crisp, big and slightly tart and I love them. Every year my dad brings me a crate full of apples from the orchard. And every year I make a caramelized apple tart.

I decided to do tartlets instead this year. They are great as a dessert but, actually, eat them whenever you feel like. Really, no need for excuses, they are that good. And it will be difficult to eat just one.

Put some more toffee when you serve them, let it drip onto the plate. 

Caramelized Apple Tartlets
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Sunday, November 16, 2014

DIY Homemade Toffee

Hello everyone!

 Today's DIY goes together with next Tuesday's recipe but it's a homemade toffe that you can put anywhere you want to.

It's really delicious and, even better, super easy to do. You just need three ingredients (yes, just three) and you probably have them already at home.


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Tuesday, November 11, 2014

Chocolate and Vanilla Layer Cake

Hello everyone!

Today's recipe was my very first order. My friend wanted a cake to celebrate her birthday with her family and she asked me to do it.



Pretty, huh? It's a chocolate and vanilla layer cake with milk chocolate swiss meringue buttercream. 


The swiss meringue buttercream recipe was from Baking a Moment's blog, with a little change. You can see her recipe following this link, she has a very useful step by step.



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Tuesday, November 4, 2014

DIY: Colored Sugar

Hello everyone!

 Today's "do-it-yourself" is very easy. You barely will use the oven and it has endless possibilities.


Surely you must have seen those little colored sugar packages in the supermarket. And you may have thought that, considering they are nothing more than sugar with some food coloring, they are kind of overpriced.

I mean, it's just sugar, right??

In this step-by-step I have only used pink food coloring. The same color has produced four different shades of pink, the only difference being the amount of dye used in each batch.



DIY: Colored Sugar

Ingredientes (yields 100g colored sugar)

  • 100g sugar
  • Paste food colouring
  • Water


Directions


  • Mix in a small glass, a couple of drops of paste food coloring with a little bit of water (half a teaspoon).

  • Pour the sugar in a bowl and sprinkle it with a couple of drops of food coloring. Mix well. The intensity of the color will depend on how much you put. You can start with a soft color so you can darken it little by little.

  • Take 25g of the already dyed sugar and put it in a small jar. This sugar won't stick in your fingers when you touch it; this means that can be stored directly.
  • Add more colouring to the sugar still in the bowl. When we have reached another desired color, take 25g more and place it in a cake pan or baking tray, previously covered with baking paper. Repeat this step as many times as different colors you want to do.
  • The sugar must be well distributed on the tray in order to avoid the formation of lumps.

  • Pre-heat the oven at 50ºC (122ºF) and put the trays at mid height for 10 minutes. Bear in mind that the more coloring you have put in the sugar, the more wet will be and it will need more time. However, you should bake it for more much time than those 10 minutes since it could melt. If, when the 10 minutes have passed, the sugar is still too wet, break the sugar lumps with a knife and put the tray in the oven for 5 more minutes.
  • When you take the sugar out of the oven, it will have formed lumps. Pour them in a bowl and mix them with a spoon, they will break easily. Touch the sugar with your fingers to make sure that is completely dry.
  • Keep it in the glass jars, in a dry and cool place.


Now you have seen how easy it is. And you can do it with any color you want!

Here's the link with the pdf: DIY: Colored Sugar

Anna
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Spooked Cookies

Hello everyone!!

 It seems that Autumn finally has come to Barcelona. I say that because a week ago we could still wear shorts on the street. It's not like we have had a very drastic change of weather but still, you can feel it.

Autumn implies, inevitably, Halloween. Even though it's not a tradition here- our custom is to eat roasted chestnuts and Panellets- there is more and more people who dress up during this magical night.

Hence the poor cookies are terrified!

Stop scaring them!

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Sunday, November 2, 2014

DIY: Blackberry Jam and Syrup

Hello everyone!

If the last two recipes are any indication, you will know that I have been in possession of a good amount of blackberries lately. The main culprit is my sister's dog, Curro, who happens to be an excellent blackberry hunter! Just look at him! He even chooses the ripest ones!


We only had a small container but it was enough for at least 4 cakes and then some. But, of course, the blackberries would have ended going bad if I kept waiting for another recipe to inspire me. 

 
Of course, jam was the answer. But not any recipe. I looked for ideas in Pinterest and found this Blackberry Simple Syrup by Living better together. I did not, however, follow her recipe completely, and I ended up not only with syrup but also with a small jar of jam.


I used this jam in my last cake, Chocolate and Blackberry Cake, as a filling. It gives a touch of bitterness to the sweet flavour of chocolate and cream cheese frosting.
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